Parametri
- 256pagine
- 9 ore di lettura
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When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.
Ci sono attualmente del libroThe Naked Chef (2001 ) in magazzino.
Acquisto del libro
The Naked Chef, James Oliver
- Lingua
- Pubblicato
- 2001
- product-detail.submit-box.info.binding
- (In brossura),
- Condizioni del libro
- In buone condizioni
- Prezzo
- 4,79 €
Metodi di pagamento
Qui potrebbe esserci la tua recensione.
- Titolo
- The Naked Chef
- Lingua
- Inglese
- Autori
- James Oliver
- Editore
- Penguin Books
- Pubblicato
- 2001
- Formato
- In brossura
- Pagine
- 256
- ISBN10
- 0140277811
- ISBN13
- 9780140277814
- Serie
- Tag
- Saggistica, Libri di cucina, Arti culinarie & Gastronomia, Manuali e guide, Cibo, Inghilterra, Gran Bretagna, Panificazione, Cibo e bevande, Verdura
- Prima pubblicazione
- 1999
- Titolo originale
- Jamie Oliver, The Naked Chef
- Valutazione
- 4,05 su 5
- Descrizione
- When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.